Vermont Potato Nests
Team: Hunt Middle School Afterschool Team #2
Host School: Hunt Middle School
Age Group: Middle School
Ingredients
Vermont Potato Nests
3 lbs Yellow/White Potatoes (Burnt Rock Farm)
1 Dozen Large Eggs (Maple Wind Farm)
8 oz 6-Month Cheddar (Shelburne Farms)
1 lb Tomatoes (Long Wind Farm)
1 Red Onion (Burnt Rock Farm)
1/4 Cup Canola Oil (Full Sun Company)
2 T Maple Syrup (Purinton Maple)
2 T Apple Cider Vinegar (Dwight Miller Orchards)
1 t Sea Salt
1 t Black Pepper
Preparation Instructions
Nests:
1. Spiral slice all potatoes.
2. Toss potatoes with oil, sea salt, and black pepper.
3. Measure seasoned potatoes in 3/4 C mold and turn out onto baking sheet or use muffin pan
4. Season tops (potato mushrooms) left behind by spiral slicer and place in separate pan
5. Bake tops in oven @ 350 for ~30 minutes
6. Bake Nests in oven @ 350 for ~20 minutes
7. After 20 minutes, pull nests out of oven, crack one egg into center of each nest, and sprinkle about 1 oz of cheddar on top
8. Return to oven and bake an additional 5-10 minutes
Tomato Maple Chutney:
1. Add 1 T canola oil to pan on medium heat
2. Dice red onion and add to hot oil, saute for 2 minutes
3. Dice tomatoes and add to red onion in pan, saute for 5 more minutes
4. Add maple syrup and apple cider vinegar to pan, cook for 10-15 minutes, until chutney has thickened
Plating:
1. Place one nest on plate
2. Drizzle with chutney
3. Garnish with potato "mushrooms", sitting in small dollop of chutney on side